I’ve always loved the Fred Rogers quote, “When I was a boy and I would see scary things in the news, my mother would say to me, ‘Look for the helpers. You will always find people who are helping.” I’ve had a lot of helpers in my life. Now it's my turn.
When COVID-19 closed schools in the spring of 2020, we started hosting FREE virtual cooking classes to any student looking for something to do. Students 3 yrs and up are welcome to participate in as many classes as they’d like. Younger students receive assistance from a parent etc., while our older students typically cook alone or assist a sibling. Classes run approximately 1 hour. The schedule and ingredient list is below (with a pdf calendar at the bottom of page). Most of the menu items allow for substitutions for allergies or dietary preferences. If your child would like to participate in our virtual classes, please email lettucecookchefs@gmail.com for the login information. To help protect our kiddos, the Zoom link is sent upon request.
*Unless noted in the ingredient list, we do all the cutting in class. If you have concerns with your child using a knife, you may want to consider investing in a cut-resistant glove (they have children sizes too). Only one is necessary. Please keep in mind, quantity of ingredients is dependent on family size, so exact measurements aren’t always noted. If you have any questions or need assistance planning, please let us know. Note: Hours posted are Central Standard Time
Hope to see you online!
Chef Brittany
3/29/23 Wednesday: Honey Garlic Chicken w/ Roasted Veggies
Time: 4:45 pm CST
Ingredients
- 8 chicken thighs (boneless, skinless)
- 2 Tbsp corn starch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 Tbsp unsalted butter
- 4 tsp minced garlic
- ⅓ cup honey
- ⅓ cup chicken broth
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 2 zucchinis
- 2 yellow squash
- 1 small red onion
- Salt
- Paprika
- Garlic powder
Suggested sides: rice, mashed potatoes, salad, dinner rolls